# Sourdough Discard Bagels

These bagels made with sourdough discard never disappoint and are a great way to use up extra starter.

- Servings: 8 servings
- Total time: 20 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 4 cups bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 200 grams sourdough discard
- 1.25 cups warm water
- 2 tablespoons sugar
- 1 whole egg
- null everything but the bagel seasoning

## Instructions

1. Add 4 cups of bread flour to the mixer.
2. Add 1 tablespoon of sugar to the mixer.
3. Add 1 teaspoon of instant yeast to the mixer.
4. Add 2 teaspoons of salt to the mixer.
5. Mix the dry ingredients with a whisk to combine.
6. Add 200 grams of room temperature sourdough discard to the mixture.
7. Add 1 1/4 cups of warm water to the mixture.
8. Turn the mixer to medium speed with a dough hook and let it knead for 4 to 5 minutes until a nice ball forms (alternatively, knead by hand).
9. Check the dough to ensure it's not sticky.
10. Place the dough into a greased bowl.
11. Cover the bowl with plastic wrap and let the dough double in size.
12. While the dough is rising, place a large pot of water on the stovetop with 2 tablespoons of sugar and bring it to a boil.
13. Divide the dough into 8 equal parts (or 10 for smaller bagels) using a dough cutter.
14. Take one piece of dough, fold it over into the center, roll it around, punch a hole in it, and then swirl it around to form a bagel shape.
15. Repeat the shaping process with the remaining dough pieces.
16. Cover the shaped bagels with a tea towel while preheating the oven to 425°F and waiting for the water to boil.
17. Once the water is boiling, place 4 bagels at a time into the water for 15 to 30 seconds per side, ensuring they float.
18. Flip the bagels to boil the other side for another 15 to 30 seconds.
19. Remove the bagels from the boiling water, drain them well, and place them on a parchment-lined baking sheet.
20. Repeat the boiling process with the rest of the bagels.
21. Brush the boiled bagels with an egg wash to give them a glossy top.
22. Sprinkle half of the bagels with everything but the bagel seasoning.
23. Bake the bagels in the preheated oven at 425°F for 18 to 22 minutes.

## Equipment

- mixer
- whisk
- dough hook
- greased bowl
- plastic wrap
- large pot
- cutting board
- dough cutter
- baking sheets
- parchment paper
- tea towel
- egg wash brush
- slotted spoon

## Tips

- For smaller bagels, divide the dough into 10 equal parts.
- Make sure the dough is not sticky before putting it in the greased bowl.
- When boiling the bagels, make sure they are floating.
- Drain the bagels as well as possible before placing them on the parchment paper.

## Source

- Original video: https://vt.tiktok.com/ZSfwFqY7U/
- Recipe page: https://www.cliprecipe.com/recipe/20d01a1e-5ae6-4d17-b36d-394e6ad93c1a
- Extracted: 2025-12-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt